On its extensive menu: ceviche made from the stems of lily pads that grow wild on a nearby pond, yucca and sweet potato "meatballs," pumpkin flower-paste crepes, sauteed prickly pear cactus with aromatic herbs, and for dessert, mousse made from chocolate, lemon and pumpkin, wrapped in a palm leaf.

An hour before dinner, I sauteed my cabbage in a little butter, salt and pepper(about 5 minutes - you don't want it too soft), and chopped the brisket (right before dinner, I warmed up in a non stick pan).